CARROT LAYER CAKE

By Shirl

Ingredients

• 3 cups all-purpose flour
• 2 1/2 cups sugar
• 1 tbsp. baking soda
• 1 tbsp. ground cinnamon
• 1 tsp. salt
• 4 eggs
• 1 1/2 cups salad oil
• 1 tsp. vanilla extract
• 2 cups packed shredded carrots (about 3 med.-sized
• 2 cups walnuts, chopped
• 1/2 (20 oz. can chunky pineapple sauce
• (1 cup))

Preparation

Step 1

1. Preheat oven to 350. Grease & flour two 9 in. round cake pans. In large bowl, with spoon, mix flour, sugar, baking soda, cinnamon & salt.
2. In small bowl, with fork, beat eggs slightly; stir in salad oil & vanilla extract. Stir egg mixture, shredded carrots, walnuts & pineapple into flour mixture just until flour is moistened.
3. Pour batter into pans. Bake 40 to 45 min. until toothpick inserted in center of cake comes out clean. Cool cake in pans on wire racks 10 min.; remove cake from pans; cool completely on racks.
4. When cake is cool, prepare creamy cheese frosting.

CREAMY CHEESE FROSTING

In large bowl, with mixer at med. speed, beat until smooth.

1 1/2 (8 oz. pkgs. cream cheese), softened
1/2 cup butter (1 stick), softened
1 tbsp. lemon juice
1 1/2 tsp. vanilla extract

Gradually beat in 5 1/2 cups confectioners sugar until smooth.

5. On platter, place 1 cake layer, rounded side down. With spatula, spread cake evenly with 1 cup frosting. Top with second cake layer, rounded side up. Spread top & side of cake evenly with remaining frosting.